Size Wise

Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.

How to Cook Fresh Pumpkin

Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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87*Scott87*Scott|Sat, Jan 24 2015 9:03 PM

Just finished making this and couldn't wait to try it. It is so good!! I did use canned pumpkin I had froze from a previous use and the cake turned out fine.

KitchenkatsKitchenkats|Tue, Nov 20 2012 8:55 PM

Spice Cake mix and canned Pumpkin makes this can so easy and so moist. Five Stars for sure don't worry no left overs.